The concepts of breakfast and dinner are older, apparently, than the idea of the midday meal that we now know as lunch. Culinary historians pinpoint the mid-19th century as the time when lunch, which had been treated as little more than a snack prior to that (Samuel Johnson's 1755 definition of the word was "as much food as the hand can hold"), became less of a novelty, more of a meal with a fixed timetable.
The subject of today's Central Standard program at 11 a.m. on KCUR 89.3 will be lunch in all of its possible incarnations, from a quick jaunt through the company cafeteria to the two-martini variety of the Mad Men era to the cozy romantic getaway in a dimly lit French bistro.
You can join the conversation to discuss your own favorite places to dine in that noon-2 p.m. slot in the Kansas City metro by calling 816-235-2888.
I'm a big fan of bread service in restaurants. For economic reasons, a lot of restaurants don't offer bread anymore - even slices of Roma bread with chilled squares of butter, which was once a staple of many local restaurants. (For the record, Anthony's Restaurant at 701 Grand still does.)
I'm still nostalgic for those warm, yeasty round loaves of sourdough that the long-gone Fedora Cafe & Bar served back in its heyday. I was reminded, sort of, about that legendary loaf when I was dining at the new Firebirds Wood Fired Grill in Overland Park, this week's Cafe review in The Pitch. On my first visit, the server brought out a loaf of freshly baked, cornmeal-dusted bread that had the most provocative shape. It evoked thoughts of Lady Gaga, Sophia Vergara, and Jennifer Lopez, among others.
But it was the name of the bread that really caught our attention.
A show of hands, please. Is there anyone in Kansas City who does not want to operate his or her own food truck? (Well, me.) Phillip Martin, the 39-year-old executive chef at the Primrose Retirement Community in the Northland, would like his own food truck - to serve crepes - and even has a catchy name for it: Crepe Diem. He also has a Kickstarter campaign going in order to raise the $30,000 he'll need to get into the food-truck business.
Martin, whose 23-year culinary career includes 11 years with the Hy-Vee stores, has raised nearly $5,000 on his Kickstarter venture, but that's about $25,000 less than his goal - and the clock stops in three days.
"A lot of people have gotten most of their funds in the last days of these projects," Martin says.
Martin's ultimate goal: to own a couple of food trucks and an actual restaurant serving breakfast and lunch.
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Don't forget M&M Bakery!
articles like these are why i read the pitch. nice work natalie